Tulum Five Course Chef Dinner Sake Tasting and Live Music

Saffron Corn “Risotto” alla Mexicana

Creamy arborio rice cooked with fresh sweet elote stock, saffron,, and epazote; finished with Parmesan, charred poblano , and cilantro gremolata.

Miso Caesar of the Yucatán

Romaine hearts, red beet hummus smear, miso–cashew Caesar, shaved Parm, hoja santa “croutons,” crispy amaranth, ancho–garlic oil.

Miso-Chile Glazed Catch of the Day

Local fish marinated in white miso and guajillo; grilled and served with coconut rice, salsa macha, and an herbed pinneaple–mint salad.

Cuirry Agnolotti (Vegan Option)

Housemade agnolotti stuffed with herbed cashew ricotta; tossed in a pablano infused green curry with basil, lime, sage, and pepitas.

Short Rib Barbacoa Osso Buco

Braised short rib in a chipotle, tomato, babacoa broth; served on a bed of creamy elote epazote polenta, with a gremolata of orange zest and cilantro.

Coconut Vanilla Panna Cotta

Silky vanilla bean panna cotta enriched with fresh coconut cream and cacao butter; served with a calendula orange sauce and cacao dust.

Matcha Gencha Mochi

Handmade green tea mochi filled with strawberry white chocolate sauce and served with a coconut cardamom ice cream.